Simple Recipes for Every Day
Black Bean Soup

- Serves: 6
- Prep Time: 10 min
- Cook Time: 25 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 4 cups chicken stock
- 3 (15-ounce) cans black beans, drained and rinsed
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pound smoked sausage, 1-inch-thick sliced
- Fresh cilantro leaves, for serving, optional
- Sour cream, for serving, optional
- Minced red onion, for serving, optional
Method
Heat the oil in a large pot over medium-high heat. Once the oil is glistening, add the onion and bell peppers and cook, stirring, until beginning to soften, about 4 minutes. Add the garlic and cook, stirring, until the garlic is fragrant and bell peppers begin to soften, 2 to 3 minutes more.
Add the chicken stock, black beans, cumin, garlic powder, oregano, chili powder, salt, and pepper. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes.
Transfer ⅔ of the soup to a large bowl. Using an immersion blender, blend the soup in the pot until smooth and creamy. (Alternatively, transfer ⅓ of the soup to the base of a blender, let cool briefly, and blend until smooth.) Return the soup to the pot. Stir in the sausage and cook until warmed through, about 5 minutes.
Divide the soup between bowls and, if using, top each with cilantro, sour cream, and minced onion.